Vegetarian Mexican Casserole
Updated May 17, 2024
This vegetarian mexican rice casserole is packed full of veggies, cheese, and black beans. An easy meatless dinner that is sure to be a family favorite!
You will love this Mexican rice casserole!
This family favorite casserole is packed full of veggies, cheese, black beans and enchilada sauce. Serve it with sour cream and tortilla chips for a delicious meatless dinner that everyone will love!
This mexican rice casserole is one of our favorite vegetarian mexican style dinners, just like these vegetarian stuffed peppers. It is incredibly filling, delicious, and so easy to make!
Packed full of protein, veggies, and a delicious cheesy combo of cream cheese and mexican cheese. Fresh lime juice and enchilada sauce round it all out for an incredible flavor!
Here are the ingredients that you will need to make this casserole (the full recipe and instructions can be found in the recipe card at the bottom of the post).
Ingredients needed
- red onion
- garlic
- red bell pepper
- frozen corn
- enchilada sauce
- diced fire roasted tomatoes
- lime
- cream cheese
- cooked white rice: or substitute another kind of rice
- black beans
- spices: chili powder, cumin, cayenne, salt
- mexican cheese
How to make vegetarian mexican rice casserole
Step 1: Cook the white rice. I prefer to use a rice cooker as it is just so easy and I don’t have to do anything but set it and forget it. You will need 4 cups of cooked rice.
While the rice is cooking, you will make the rest of the casserole on the stove.
Step 2: While rice is cooking, heat a large heavy bottomed pan over medium high heat. I like using a dutch oven for this recipe, but any large pot will work.
Step 3: Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent.
Step 4: Add the corn and fire roasted tomatoes and stir an additional 3 minutes.
Step 5: Add the drained black beans, cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and ½ cup of mexican cheese.
Step 6: Stir well to combine and heat through, then salt the mexican rice casserole to taste.
For this recipe I used pre shredded mexican cheese, but any cheese will work.
Mix up the flavors by using colby jack, pepper jack, or a mix of your favorite mexican cheeses!
How to serve
The easiest way to serve this casserole is with sour cream on top and tortilla chips on the side for added crunch. Squeezing some fresh lime juice on top is always a great idea!
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Vegetarian Mexican Casserole
Ingredients
- 1 medium red onion, diced
- 8 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen corn
- 8 oz enchilada sauce
- 14 oz diced fire roasted tomatoes
- juice of 1 lime
- 2 tablespoons cream cheese
- 4 cups cooked white rice
- 1 can black beans, drained
- 1 teaspoon chili powder
- 3 teaspoons cumin
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1/2 cup mexican cheese , plus more for topping
- sour cream, for serving
- tortilla chips, for serving
Instructions
- Cook your rice according to instructions (I used a rice cooker) You will need 4 cups of cooked rice to add to the recipe
- While your rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven, but any large pot or deep skillet is fine to use)
- Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, until the onion softens
- Add the corn and fire roasted tomatoes and stir an additional 3 minutes
- Add the drained black beans, cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of the mexican cheese
- Stir the casserole and salt to taste (I used 1 teaspoon of salt)
- Serve hot topped with additional mexican cheese, sour cream, and tortilla chips
Could you eat this like a taco and heat up tortillas and scoop this into them? Or do you think it is too heavy??
I think it would work! I would do toppings on it though to lighten it up!
@Savi, I think that’s a great idea! I’m going to try it.
I loved this! I used brown rice to try and reduce the net carbs. Also no red pepper because they give me heartburn. We used vegan cheese and cream cheese. It was delicious!
Love it! Lime certainly finishes it off. I have AusstralianvVersion of enchilada sauce but it tastes mighty fine. Esp with Mission Chilli & Lime Corn Chips n Sour cream and Avo. New Fav, very addictive!
My granddaughter is vegan. Is there a substitute for the cream cheese. Thanks
You can use vegan cream cheese and vegan cheese.
Do you think this could cook together in the crock pot? I’m wondering about taking it to a potluck at work.
What can I use if I don’t have enchilada sauce? And can I use jasmine rice?
Make your own! I have a great recipe
I have regular diced tomatoes – any reason I can’t use those as a substitute to fire roasted
Those will work!
Am I missing something or where does this recipe tell you the ingredient and exact amounts???
Right above the comment section at the bottom of the post is a recipe card with full ingredients and instructions 🙂
Just made this for dinner and my very picky husband absolutely LOVED it!! Thank you for a lovely, easy, and cheap meal.
So glad you enjoyed the recipe Maddie, thanks for sharing!
Thanks for sharing! Does it keep long?
This looks so good! What a great way to make for company or serve on a week night!